This Gheimeh stew recipe with red meat and saffron combines tender lamb, yellow split peas and tomato with the citrusy depth of limoo amani. A final layer of saffron and crisp potato sticks gives the Persian stew its familiar aroma, colour and contrast.
Gheimeh is also spelled gheymeh or khoresh gheimeh. The stew should be thick enough to coat the meat and split peas, but the peas should still hold their shape.
Gheimeh ingredients
- 300 g boneless lamb or mutton, cut into 2 cm pieces
- 200 g yellow split peas
- 1 large onion, finely chopped
- 2 tablespoons tomato paste
- 1 cinnamon stick
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- Salt, to taste
- 1 to 2 tablespoons limoo amani powder, or 2 whole dried limes
- 1/2 cup concentrated saffron infusion
- 3 tablespoons neutral oil, plus oil for the potatoes
- 3 to 4 cups hot water, as needed
- 2 medium potatoes, cut into thin sticks
Optional additions
- 1 teaspoon rosewater
- A few dried plums
- 1 small potato, finely grated, only if the sauce needs help thickening
Soak and par-cook the split peas
Rinse the yellow split peas and soak them in cool water for about 2 hours, changing the water once or twice. Drain, cover with fresh water and simmer separately for 10 to 15 minutes.
The peas should begin to soften but remain firm at the centre. Drain them and set aside. This separate start helps them cook evenly without dissolving into the sauce.
Brown the onion and lamb
Heat 2 tablespoons oil in a heavy pot over medium heat. Cook the onion until soft and golden at the edges.
Add the lamb and fry until the pieces lose their raw colour and begin to brown. Stir in the turmeric and black pepper for 30 seconds, then add 3 cups hot water.
Bring to a gentle boil, skim any foam and lower the heat. Cover and simmer for about 35 to 45 minutes, until the lamb is partly tender.
Add the split peas and cinnamon
Add the drained split peas and cinnamon stick. Continue simmering gently until both the meat and peas are tender, usually another 30 to 40 minutes. Add a little hot water if the liquid falls below the ingredients.
A hard boil can break the split peas and toughen the outside of the meat. Keep the surface at a quiet simmer.
Cook the tomato paste
Warm the remaining tablespoon of oil in a small pan. Fry the tomato paste for 1 to 2 minutes, until its colour deepens and the raw aroma disappears.
Stir the cooked paste into the stew. Add salt at this stage, then simmer uncovered so the flavours blend and the sauce begins to reduce.
Choose whole or ground limoo amani
For whole dried limes, pierce each one several times and soak it in hot water for 15 minutes before adding it to the pot. Add the limes for the final 30 to 40 minutes, pressing them gently into the sauce.
For a sharper, more even sourness, use limoo amani powder during the final 20 to 30 minutes. Begin with 1 tablespoon, taste, then add more only if needed. Too much powder can make gheimeh bitter.
Finish the gheimeh with saffron
Stir in the saffron infusion during the final 10 to 15 minutes. Keeping it near the end preserves more of its aroma. If you need a reliable concentrated infusion, follow our guide to brewing saffron.
Add the optional rosewater only in the final few minutes. If using plums, soak them first and simmer them in the stew until tender without stirring them apart.
Fry the potato garnish
Rinse the potato sticks in cold water, then dry them thoroughly. Fry in hot oil in small batches until crisp and golden. Drain on a rack or paper towel and season lightly with salt.
Keep the potatoes separate until serving. Adding them to the pot makes them absorb sauce and lose their crispness.
Adjust the final consistency
Remove the cinnamon stick and any whole dried limes before serving. The sauce should be glossy and spoonable, not watery.
If it is thin, simmer uncovered for a little longer. The optional finely grated potato can be stirred in early enough to cook completely, but reduction usually gives a cleaner result.
Serve khoresh gheimeh
Spoon the stew into a serving bowl and add the fried potato sticks just before it reaches the table. Serve with steamed Persian rice.
For a lighter variation made with poultry, see the site’s saffron gheymeh with chicken recipe.
Storage
Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Store the fried potatoes separately and re-crisp them in the oven or an air fryer before serving.
